4 Must-Try Sichuan Dishes

Mala Xiang Guo and Mala Tang are highly raved about in Singapore and these dishes are actually part of Chinese Sichuan cuisine. If you’re a fan of the numbing spice, flavourful profile and spiciness of Sichuan food, then here are four amazing Sichuan recipes for you to try at home.

The ingredients you’ll need can all be found in local supermarkets and the sauces can be found here at Amigo SG, a sauce and condiments supplier in Singapore. You can even get a bottle of the Man Kee Sichuan Mala Sauce to try making your own Mala Xiang Guo at home!

Mapo Tofu

Source: Omnivore’s Cookbook

An appetising and spicy tofu dish that tastes amazing over hot steamed rice. This recipe is adapted from Omnivore’s Cookbook.

Step 1: Combine the meat, cooking wine, soy sauce and ginger in a bowl. Mix well.

Step 2: Combine the cornstarch with 1 tablespoon of water in a small bowl. Mix well and set aside.

Step 3: Heat the vegetable oil and Sichuan peppercorns in a large nonstick skillet over medium-high heat until peppercorns turn dark brown and crispy. Then, scoop them out and transfer them to a bowl lined with paper towels to soak up the oil. Save peppercorns to use for garnish.

Step 4: When the oil is hot, add ground meat and fermented bean paste. Stir-fry over medium heat with a spatula until the meat is evenly coated. Add green onions and stir-fry for another minute.

Step 5: Spread tofu evenly on top of the ground meat. Add chilli oil, five-spice powder and sugar.

Step 6: Pour in the water and cook until it simmers. Then, cover and simmer over low heat for 10 to 15 minutes until the tofu becomes tender and the sauce has been reduced to half the original amount. Then, adjust the seasoning by adding salt. If it’s too spicy, adjust with sugar. Gently mix with a spatula.

Step 7: Grind the fried Sichuan peppercorns.

Step 8: Add the cornstarch water into the skillet and gently stir until the sauce thickens. Turn off heat and transfer to a bowl.

Step 9: Garnish with green onions and a pinch of ground Sichuan peppercorns. Serve and enjoy.

Sichuan Boiled Beef

Source: The Woks of Life

A classic, spicy bowl of beef and soybean sprouts. This recipe is adapted from The Woks of Life.

Step 1: In a medium bowl, toss together the flank steal, baking soda, and 1.4 cup water. Marinate for 1 hour. Then rinse the beef under running water for 5 minutes using a light stream of water so that the water flows out of the bowl.

Step 2: After rinsing the beef, drain the water and marinate it with two teaspoons of cornstarch. Set aside.

Step 3: Heat 1 tablespoon of oil in your wok over high heat. Then, stir-fry the bean sprouts for about 2 minutes, then add the enoki mushrooms. Turn off the heat and spread the bean sprouts and enoki mushroom in a large serving bowl.

Step 4: Wash the wok. It is important to start the next step with a clean wok.

Step 5: Heat ¼ cup of oil in the wok over medium heat. Cook the ginger slices until they start to turn light brown. Then, add the green onions and the Sichuan peppercorns. Cook for two more minutes, making sure to avoid burning the spices.

Step 6: Add the spicy fermented bean paste, stir, and let the sauce cook in the oil for about three to four minutes.

Step 7: Once the oil takes on a bright red colour, add the stock and sugar. Turn the heat up to a high, stirring, let the liquid come to a boil. Immediately add the beef and stir slowly to separate the pieces. Quickly turn off the heat when all the beef slices turn opaque. It does not have to be completely cooked through.

Step 8: Pour everything over the vegetables in the bottom of your serving bowl. Then top it with minced garlic, chilli flakes, and chopped coriander.

Step 9: Heat the last 3 tablespoons of oil in a small saucepan until shimmering. Pour the heated oil over the garlic and chilli in a very thin stream. Finally, add a dash of ground Sichuan peppercorns over the top to finish the dish. Serve and enjoy.

Sichuan Beef Stir-Fry

Source: Omnivore’s Cookbook

A flavourful bowl of tender and crispy stir-fried beef. This recipe is adapted from Omnivore’s Cookbook.

Step 1: Beat the egg in a medium-sized bowl. Add the sliced beef, vegetable oil and salt. Mix well and let it marinate for 15 to 20 minutes while preparing the other ingredients.

Step 2: Combine everything for the sauce together in a big bowl and mix well.

Step 3: Drain the extra liquid from the bowl of beef, add the cornstarch and stir to coat the beef until it forms an uneven coating with a little dry cornstarch still left.

Step 4: Heat oil in a large nonstick skillet over medium-high heat until hot. Add the beef and spread it into a single layer in the skillet. Do not let the beef stick together.

Step 5: Cool the beef without touching it for two to three minutes or until the bottom turns golden. Flip to brown the other side for one to two minutes. Then, transfer the beef to a big plate and remove the pan from the stove. Let it cool for 2 to 3 minutes.

Step 6: Place the pan back onto the stove and heat over medium heat. Then, add the onion, pepper and dried chilli pepper. Cook and stir for one minute.

Step 7: Add the ginger and garlic. Stir a few times to release the fragrance.

Step 8: Add the cornstarch water into the pan. Stir and cook until it thickens a little. Add the beef back into the pan and stir to coat the beef with the sauce.

Step 9: Transfer everything to a plate immediately and garnish with roasted sesame seeds. Serve and enjoy.

Sichuan Spicy Chicken

Source: School of Wok

The numbing and spicy bowl of stir-fried chicken, perfect with a bowl of rice. This recipe is adapted from School of Wok.

Step 1: In a small mixing bowl, combine the chicken and marinade ingredients. Massage the chicken until they are evenly coated.

Step 2: Heat a tablespoon of oil in a wok over high heat until smoking. Add the onions and red peppers and stir-fry for one to two minutes until the onions are slightly browned and softened.

Step 3: Reduce the heat to a medium. Push the vegetables to the side of the wok and add ½ tablespoon of vegetable oil to the wok.

Step 4: Bring the wok back to a smoking point and add the chicken to stir-fry for three to five minutes until golden brown on all sides.

Step 5: Reduce the heat to medium and add the garlic to the wok. Stir-fry for a further one to two minutes. Then, add the Man Kee Sichuan Mala Sauce and continue to stir-fry over medium-high heat for another two minutes or until the sauce thickens and is sticking to the chicken.

Step 6: Add the cashew nuts and cook for a final 30 to 60 seconds, tossing the ingredients to combine them well. Transfer to a plate and garnish with green onions. Serve and enjoy.

The Man Kee Sichuan Mala Sauce is a halal sauce that can be consumed by Muslim friends, feel free to adapt the recipe according to your dietary preferences.

With these four Sichuan recipes, you’ll never have to worry about not being able to get your spicy and numbing fix from your favourite Mala Xiang Guo stalls.

Get all the sauces and condiments you need from Amigo SG, a sauce and condiments supplier in Singapore bringing flavours to delight all Singaporeans. Shop our amazing mala sauce and other condiments here.